Sweet and Hot Garlic Sauce |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 24 |
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From the book Real Vegetarian Thai. It's one of my new favorites-I put a tablespoon of it in just about everything I stir-fry. If you're not a spicy fan, you can turn down the heat by adding less of the chili sauce. Ingredients:
1 cup unbleached cane sugar |
1/2 cup water |
1/2 cup white vinegar |
2 tablespoons minced garlic |
1 teaspoon salt |
1 tablespoon hot chili sauce (you can find this at any asian market; usually it's the korean brand with the bright green top. if y) |
Directions:
1. In a saucepan, comine the sugar, water, vinegar, garlic and salt.
2. Bring to a boil over medium heat until the sugar is dissolved.
3. Turn to medium-low and keep cooking until the sauce is a little syrupy (18-25 min).
4. Remove from heat and add the chili sauce-mix well; it will turn a nice amber-orange.
5. Let cool to room temperature, then keep refrigerate in an airtight jar for up to three weeks.
6. When using, heat a little bit until it thins to a slightly syrupy consistency.
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